Vegan Chocolate Mousse

Vegan Chocolate Mousse

I’ve been wanting to create a delicious, easy, decadent dessert for quite a while now, and I can’t believe how good this was! It´s pretty healthy, and not too sweet. It is super easy to prepare either the same day as serving, or a couple of days before. I think it is a perfect dessert when you’re having guests for dinner and you want to show how plant based desserts can taste amazing! Or if you just want to treat yourself with something plantilicious!

A Christmas favorite

Chocolate Coffee Mousse


  • 5 dates
  • 1/2 cup of strong organic filter coffee (or make one without and just use freeze dried berries like strawberries, raspberries…that´s even better!)
  • 1 plate of dark vegan chocolate you like (I used one with dried superfruits like blueberries, blackcurrant, pomegranate). About 100 gram, but you can use more if you like the chocolate taste to be stronger.
  • 1 Organic Silken tofu 
  • A little splash of Alpro´s professional coconut milk (or oat can easily skip this..I´ve made it both with and without)
  • Coconut cream or Oat whipping cream


Soak pittet dates until they are soft. I find the soft medjool dates to be best. If they are really soft, you don’t need to soak them. Blend together with the coffee in a food processor until smooth. Melt the dark chocolate. Blend with tofu and the date/coffee mixture until smooth. Taste! If you want more cacao taste, add cacao powder or chocolate, or strawberry powder (crush the freeze dried strawberries). Leave in fridge for a few hourse or overnight like I did. Enjoy with whipped oat or coconut cream, raw cacao nibs, grated dark chocolate and/or orange peel and physalis for decoration

There’s no limit to the different tastes you can make…Use fruits and berries, maybe herb tea instead of coffee to give it a nice floral taste and smell for example. Try a drop of Wild Orange Essential Oil (will give it a nicer smell as the tofu itself doesn’t really smell that nice) Try dried or fresh berries on top with whipped coconut cream. YUM!

This will make 4 small jars. I keep them with the lid on in the fridge and they will last fine for a few days.

Enjoy with a cup of coffee, a glass of red wine, dessert wine maybe or anything you like…

PS. If you’re thinking Tofu is destroying the planet, I think it´s important to know a little bit about soy production for tofu. Most of the world’s soy production goes to feed farm animals in animal agriculture, which is a major contributor to deforestation, pollution, water use, grain and soy for feed, and land degradation. Read the UN report on Animal Agriculture here. And soy Around 80% of soy production in the Amazon (and the reason for the out of control wild fires) goes to feeding animals like pork, chicken, cattle and farmed fish. So maybe actually the best thing you can do when caring for the environment, for the deforestation…might be to stop eating animals fed soy. The soy for making tofu ect. for human consumption usually comes from countries in Europe, Canada, Japan or USA to name some. Not the worlds rainforests. We could all need to know more about where our food comes from. The more we know, the better choices we can make.

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